Research and Innovation in Food Science and Technology
Keywords = Sensory evaluation
The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread
Volume 12, Issue 3, December 2023, Pages 291-304
10.22101/JRIFST.2022.341320.1355
Najmeh Mazhari; Alireza Sadeghian; Hosein Zamani; Samira Yeganehzad; Abbas Afrasiabi
The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus
Volume 10, Issue 4, January 2022, Pages 389-398
10.22101/JRIFST.2022.271641.1227
Sara Amiri Hooseini; Nader Habibi
Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt
Volume 10, Issue 3, December 2021, Pages 273-284
10.22101/JRIFST.2021.298984.1267
Sheyda Tavakoli; Mohsen Mokhtarian
Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period
Volume 10, Issue 3, December 2021, Pages 285-298
10.22101/JRIFST.2021.293079.1254
Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad; Mohsen Ebrahimi Hemmati Kaykha
Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method
Volume 10, Issue 1, June 2021, Pages 29-42
10.22101/JRIFST.2020.226037.1163
Bibi Marzieh Razavizadeh; Mostafa Shahidi Noghabi; Samira Yeganehzad; Sahar Hashemi
Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum
Volume 9, Issue 4, February 2021, Pages 363-374
10.22101/JRIFST.2020.212592.1136
Hamidreza Mousakhani-Ganjeh; Mohammad Goli
The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties
Volume 9, Issue 3, October 2020, Pages 237-254
10.22101/JRIFST.2019.07.16.e1022
Mina Akbarian; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani; Mohammad Khalilian Movahhed
The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process
Volume 8, Issue 3, October 2019, Pages 235-244
10.22101/JRIFST.2019.09.17.833
Atefeh Sadat Hashemi Garmdarreh; Mohammad Goli
The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers
Volume 8, Issue 1, April 2019, Pages 15-30
10.22101/jrifst.2019.04.30.812
Vahideh Salarkarimi; Mohammad Javad Varidi; Mehdi Varidi
Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar
Volume 7, Issue 1, May 2018, Pages 105-118
10.22101/JRIFST.2018.05.19.718
Enseih Asgari; Mohammad Goli
The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums
Volume 5, Issue 4, February 2017, Pages 369-382
10.22101/JRIFST.2017.02.26.005
Mostafa Mahrooghi; Mohsen Ghods Rohani; Hassan Rashidi
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